Sometimes a simple vegetable soup is just what you want. Sadly, most store bought versions are packed with salt and other ingredients you really don’t want.
Here is my very simple recipe and I’ll share my secret ingredient. The intensity of this soup is perfectly enhanced with a tablespoon of Red Boat Fish Sauce. If your vegan or vegetarian, then just omit it, or substitute it with some ground dried porcini mushrooms.
This is the perfect time for pulling out your cast iron pot or Le Creuset pot. The key to making this soup into something amazing is cooking it low and slow.
4 Tbsp Extra Virgin Olive Oil
1 Onion, chopped
1 cup of Celery, chopped
3 cloves of Garlic, chopped
1 tsp Sea Salt
Freshly ground Black Pepper
1/2 tsp Thyme
2 Bay Leaves
1/2 Tbsp Chili Flakes
3 cups of organic frozen mixed Vegetables. I like the carrot, peas, green beans and corn mix.
1 24 oz can of Fire Roasted Muir Glen Diced Tomatoes
1 28oz box of low sodium Vegetable Broth
1 can of Beans, your choice, drained and rinsed.
1-2 Tbsp Red Boat Fish Sauce
Begin by heating your olive oil and then adding your onions, celery and your garlic. Sauté them until translucent. Don’t let it brown.
Add in your thyme, salt, black pepper, bay leaves and chili flakes and gently sauté them until the fragrance is released. Add the frozen vegetables and sauté until they are unthawed.
Add in the tomatoes, stir, then the vegetable broth and stir and finally the beans and mix it together. Once you bring it up to a gentle simmer, add in the fish sauce.
Keep it at a very gentle simmer, with just the odd bubble rising to the surface and cook uncovered for at least 4-5 hours, stirring occasionally. If you have a hot spot on your burner, then use a diffuser to keep the heat low and slow.
Note: Add additional vegetables, potatoes or mushrooms as you see fit.